A green side for the grill
Charred Broccoli with Lemon Crumbs
Broad slices keep most of the broccoli together on the grate. Toast the crumbs in a small pan, then scatter them over the hot broccoli with lemon just before serving.
- Makes
- 2 side portions from 12 ounces broccoli
- Preparation
- About 10 minutes
- Cooking or chilling
- About 10 to 15 minutes
Get everything ready
Ingredients
2 side portions from 12 ounces broccoli
What you need
Grill, small skillet, tongs and a flat metal spatula.
Time to cook
Method
Cut broad pieces
Trim the dry end of the broccoli stem and peel its tough outer layer. Cut the head lengthwise into slabs about ¾ inch thick, keeping stem attached where possible. Save loose florets to cook in a grill safe pan rather than dropping them through the grate.
Toast the crumbs
Warm 1 teaspoon of the oil in a small skillet over medium heat. Stir in the breadcrumbs for 2 to 3 minutes until golden. Add the garlic for the last 30 seconds. Remove from the heat and stir in the lemon zest.
Season and grill
Heat the grill for medium high direct cooking, about 400°F, with a cooler area ready. Coat the broccoli with the remaining 2 teaspoons oil, salt and pepper. Grill about 4 to 6 minutes per side, turning with a spatula. Move to the cooler area and close the lid if the outside browns before the stems soften.
Finish at the table
The broccoli is ready when the stems yield to a fork and the edges have scattered char. Toss gently with lemon juice and divide between two plates. Add the crumbs just before eating so they stay crisp.
Before you make it
Loose florets still count
The ingredient weight includes any pieces that separate during cutting. Cook them in a small grill safe pan on the grate and include them in the two portions.
Keep crumbs separate
For preparation ahead, hold the crumbs separately and add after the broccoli is cooked. This side needs the grill's hotter area, so plan it before a steak sear or during a main's rest.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
The accessory guide explains useful tongs and spatulas. A small heat suitable pan keeps loose florets from falling through the grate.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.